Sheet-Pan Salmon and Plant-Roasted Vegetables

 

Keto Salmon Sheet Pan Dinner

Video taken from the channel: Primal Kitchen


 

Garlic Herb Roasted Salmon with Chef Jim

Video taken from the channel: Kansas Star Casino


 

Oven Baked Herbs Salmon fillet with vegetables

Video taken from the channel: Charming Food


 

Salmon and Veggies Sheet Pan Dinner Ep. 53

Video taken from the channel: Kevin Lee Jacobs Delicious Living


 

One-Pan Salmon and Veggie Dinner

Video taken from the channel: Wife Mama Foodie


 

Easy Salmon One Pan Meal Prep | One Pan Salmon and Veggie Dinner | How to Cook Salmon

Video taken from the channel: Simply Mamá Cooks


 

Easy One Pan Salmon Recipe with Asparagus 30 Minute Meal

Video taken from the channel: Natashas Kitchen


Avocado oil spray 2 cups (300g) rainbow carrots, peeled and sliced into coins 3 cups (450g) Brussels sprouts, trimmed and halved 1 teaspoon all-purpose seasoning 1 teaspoon herb seasoning 2 (4-ounce/113g) wild-caught salmon fillets 2 cups (300g) trimmed green beans 1 tablespoon minced parsley. Salmon covered in herbs, alongside colorful veggies are roasted together on a sheet pan. The entire dish comes together in less than a half an hour, although the roasting time can vary a little, depending on the size of the cuts. The dish.

Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture. Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil. Instructions.

Set the oven to 425F. Toss the veggies in about 2-3 tablespoons of olive oil, or enough to lightly coat them, and season with salt and pepper. Lay them out in a single layer on a sheet pan. Don’t crowd the pan.

Cook for 10 minutes, maybe 15 if your veggies. Line a sheet pan with aluminum foil for easier cleanup and place the salmon filets (skin side down) in the center of the pan, place the cauliflower on one side, and the broccoli (VERY IMPORTANT SEE NOTE 1 below) on the other side. Evenly drizzle salmon and vegetables with olive oil and season with salt and pepper; set aside.

Brush the salmon with melted butter and top with sprigs of fresh thyme and orange slices. Spread the grape tomatoes across the mixed vegetables and season everything with salt and pepper. Put the sheet pan back in the oven for another 25 minutes, or until the salmon is cooked through.

Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through. While salmon is cooking, heat a small skillet over low heat. Pre-heat oven to 375 Degrees F. Combine veggies in a large sheet pan. Season the veggies with salt, pepper, and olive oil. Place the fillets next to the veggies and bake 18-20 minutes or until the salmon is cooked and the veggies are tender.

Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast.

Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon.

Return baking sheet to oven.

List of related literature:

For the salmon: While the vegetables are roasting, place the salmon skin side down on a second baking sheet coated with oil spray.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Put the salmon on the foil-lined baking sheet, rub a little olive oil over the top, and season with salt and pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to prepared plate and tent loosely with aluminum foil.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Smear the baking sheet with 1 to 2 tsp of the olive oil and place the salmon, skin-side down, on the baking sheet.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

FOR THE ROASTED VEGETABLES AND TOASTED NUTS: Heat a convection oven to 425°F or a conventional oven to 450°F. On a rimmed baking sheet and keeping the vegetables separate, toss the carrots, yam, and cauliflower with enough oil to coat, the thyme sprigs, and a pinch of crushed red pepper.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Spread out the cut vegetables, in a single layer, on one or two rimmed baking sheets lined with foil.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Preheat the oven to 450°F. In one or two large shallow baking dishes or heavy roasting pans, toss the vegetables with 1 to 2 tablespoons of olive oil and season with salt and pepper.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Fill 3 outer romaine lettuce leaves* with salmon, top with 1/2 cup chopped tomatoes and red onion, then sprinkle with rye crisps and 2 tablespoons unsalted raw or dry-roasted walnuts.* If desired, lightly drizzle with balsamic vinegar and/or a squeeze of fresh lemon.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

the vegetable to the saucepan, cover with water and simmer for 1 hour; alternatively place in a deep ovenproof dish with enough water to come half-way up the sides of the vegetable, cover with foil and bake in the oven at 400°F (200°C/gas mark 6) for a similar time.

“The Classical Cookbook” by Andrew Dalby, Sally Grainger, J. Paul Getty Museum
from The Classical Cookbook
by Andrew Dalby, Sally Grainger, J. Paul Getty Museum
J. Paul Getty Museum, 1996

Preheat your oven to 475°F. Place the vegetables and fresh herbs, along with the bay leaf, in the bottom of a roasting pan; drizzle with the fat.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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33 comments

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  • I like her. She seems like a nice person. Been watching her for a few years and learnt so much. I have “stolen” so many of her recipes that she can literally sue me for violation of intellectual property lol..

  • Salmon cooked up seven days in advance? LMFAO! NO THANK YOU! That’s just gross on so many levels. Not only was your meal super easy to do daily, (Boil potatoes, then put everything on a tray in the oven for 15 minutes, but abusing quality salmon is a travesty. How about cooking up today’s and tomorrows instead. Cook every other day. It’s still not right in my opinion, but I guess it’s better then eating seven day old baked fish.

  • Hi Natasha,
    This is Sarala from Singapore.
    Tried your salmon and asparagus for today’s dinner.
    Tastes mind blowing and we enjoyed to the core.
    Thanks for the awesome recipe.

  • The best I did it one’s and today again.. my favorite recipe..so simple yet sooooo delicious! Good job Natasha!!!���� I wish their where more of these simple and fast but healthy recipes available!

  • I made this today, it came out Great!!! It was so delicious �� thank you, so much for this great recipe.. Will definitely be making it this way from now on!

  • Thanks for sharing! I will have to try to your recipe looks really good and delicious…I’m cooking for a party of 150 ppl and we will see how they’ll like it…

  • Y’all gotta try garlic honey lemon pepper salmon with a little lime, sazon (latin seasoning) some soy sauce and onion powder U WELCOME

  • You are delicious…I mean the salmon is delicious, and you are gorgeous, I mean the salmon,:)hahaha. this is dinner tonight. thanks for your instructions.

  • Just made this hands down some of the best salmon I’ve ever had and so easy to make like literally took less than 10 minutes ���������� thank u so much

  • why does my parchment paper burn? it doesnt hang over the sides either but my smoke detector goes off everytime and the paper comes out brown

  • This is awesome!!! I love that you use alot of flavor in your meal prep. Even though I may not like an intense lemon flavor, asparagus, or mustard, you are sharing your personal taste and I for one will try your suggestions. You never know, I may like you mixture combination and it may become my new favorite. Either way, it will be full of flavor. Many meal preppers make items that are drab and eventually turn people against prepping. You show your love of flavor and it gives me hope to attempt prepping once again.

  • I really appreciate simple recipes like this. I’m a guy and I prefer to keep my cooking to a minimum in regards to ingredients. Also like that this is common used ingredients as well.

  • Hi Angelica �� I think this is one of my favorite videos of yours! I love that it’s a simple, one pan, healthy meal prep and it looks delicious (and fancy) lol. I can’t wait to try it on my days off. Please do more meal prep videos ��

  • Thank you for the one pan meal prep. I am going to give it a try, especially I am lazy rushing through work days. The recipe is going to save lot of time.

  • Yessss! I was going to suggest some recipes like this once you mentioned how you were eating different! Love this! Do you leave them in the fridge for 7 days or do you freeze a few?

  • New subscriber here and I would love to see more easy healthy meal preps. I’ve already watched 5 of your videos just today. Keep it up. It’s just good real food

  • Hi Natasha, could you please insert in brackets what temperature oven you use in the description box as i am not sure how hot 450°f is converted to celsius.

    Many thanks.

    Going to try this recipe. Should be easy!

  • Hi Gochujang Mama! Looks delicious! Hope you use wild salmon, much healthier than farmed salmon or gene modified salmon. Norwegian farmed salmon is the most toxic food in the world. It increases the risk for miscarriages, cancer and strokes. https://youtu.be/RYYf8cLUV5E

  • Looks amazing! I. Love prep, for grab and go lunches,they are usually more Thought out and healthier, not to mention a huge time saver! I’d love to see more!

  • I made this for Easter dinner and it was fantastic, I cooked it on a bed of asparagus and added cherry tomatoes. I made dinner rolls too, “loaves and fishes”, on theme. It was really really good.

  • Close shot angle (long black sleeve tshirt, white thermal gloves)
    Wide shot angle (short white sleeve tshirt, green thermal gloves).
    Cool editing skills�� –

  • Love salmón and baby potatoes. Looks very delicious and Is a perfect dinner that Will try to make. Thank You for this Lovely Idea. Hope You have a wonderful evening:))

  • At your request in making the “ONE PAN WITH SALMON!: I clicked on each of the links below, clicked like and left a comment. I really enjoy your cooking channel! Your husband and son are so lucky!
    OK, I deserved 2❤…lol

  • cat fish recipe? I remember fishing with my dad when we were little and then they would fry over the campfire, same with trout. Would be great to see some of those.

  • Hi Kevin. I am enjoying your videos. A question for you. Do you actually preheat the oven to 425 degrees? Or you heat it when you put the dish in the oven?

  • yes I need these easy one pan dinners/ lunches please. I homeschool and it’s very hard cooking in between classes. I need to be able to pop things into the oven and be done lol. But healthy is a big thing because my husband is diabetic and a heart patient. this was wonderful!

  • 20+ minutes in the oven overcooked the broccoli and the flourets soaked up sauce so were super salty while the other vegetables were quite bland. Wasn’t terrible but want delicious either. Either the recipe isn’t great or the instructions (no recipe included) wasn’t clear enough to follow.

  • Excruciatingly beautiful and majestically simple yet pure health on a tray. Ideal for gym food or a party dazzler.
    Thank you for sharing.

  • Thank you for this! I tried it last week but with a Caribbean seasoning kick and more veggies for sides. Let’s just say my household is begging for me to do it more often!

  • I’d like to try making this, but I don’t need 6 fillets, maybe only 4 max. Does anyone know how using only 4 fillets would affect the cooking time and/or temperature?

  • Very nicely done video. Love the simple visual telling without the need for any words, yet very clear.:-) Got inspired by your recipe, thank you for sharing.

  • I don’t think potatoes will be done after only 15 mins. Maybe you like them kind of hard, but I personally would probably do the asparagus and potatoes separately for a longer time and put salmon in for just the 15, probably 20.. But, 2 pans aren’t bad. Yes, more one pan meal prep recipes, please.

  • The recipe and pictures look really nice.
    Also check out my take on low calorie Salmon and Brocolli
    https://www.youtube.com/watch?v=BH1IC-6cZjw